This is Nazia, from Food And Meal, and today I’m thrilled to dive into the world of White Radish Kimchi with you. Picture a cozy weekend, a craving for authentic Korean flavors, and a desire to infuse my kitchen with the irresistible aroma of homemade kimchi.
White Radish Kimchi isn’t just a recipe; it’s a journey back to the heart of Korean cuisine, where each crisp radish slice and dash of red pepper flakes tells a story. Join me as we explore the art of crafting this delightful dish, blending tradition with innovation.
Whether you’re a kimchi pro or a kitchen adventurer, grab your apron and let’s embark on a culinary adventure together. Stay tuned for step-by-step guidance, tips, and the personal touch that makes this White Radish Kimchi recipe a must-try. Here’s to the joy of homemade goodness and the discovery of new flavors at Food And Meal!
White Radish Kimchi Recipe
WHITE RADISH KIMCHI
Equipment
Ingredients
- 8 medium Korean radishes (or 6 large daikon radishes), peeled and sliced into 1-inch pieces
- 6 tablespoons sea salt, divided
- 4 tablespoons sugar, divided
- 10 cups water, at room temperature
- 4 garlic cloves, thinly sliced
- 3 to 4 scallions, sliced into 2-inch pieces
- Thinly sliced carrots, chiles (like jalapeño), or Asian pears (optional)
Instructions
- In a large bowl, add the radishes, 3 tablespoons of the salt, and 2 tablespoons of the sugar, and toss to coat. Let stand at room temperature for 1 day.
- After brining, in another large bowl, combine the remaining 3 tablespoons salt and 2 tablespoons sugar with the water and stir until dissolved. Add the salted radishes, garlic, scallions, and carrots or chiles or Asian pears (if using). Let stand at room temperature for 24 hours.
- After about 1 day, the brine will have a tart, vinegary flavor. Transfer the container to the refrigerator to chill. After chilling, the kimchi is ready to eat.
- To serve, ladle the vegetables and a generous amount of the brine into a cup or small bowl.
- Store in an airtight glass container in the refrigerator for up to 1 month.
Video
Notes
I’ve noticed that modern dongchimi served in restaurants is very sweet. So feel free to add more sugar
if that’s what you prefer.
VARIATION TIP: An awesome thing to make with this water kimchi is cold dongchimi noodles. To
make, cook some thin Asian wheat flour noodles (somen), cool them under running water, drain them,
and then ladle them into a bowl of dongchimi.
PICKLING TIP: It’s best to make this kimchi in a large glass jar, but whatever container you use,
make sure to leave room at the top for the gases released during the fermentation process.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Begin by selecting fresh and firm radishes, ensuring their crispness becomes the foundation of your kimchi. Take your time to slice with precision, not just for visual appeal but for even fermentation, allowing the flavors to harmonize seamlessly.
When it comes to the signature heat of kimchi, let the Korean red pepper flakes be your guide, adjusting the quantity to suit your spice preference. Embrace the enchanting fermentation process, understanding that the waiting game contributes to the tanginess that makes each bite memorable.
For me, cooking is an expression of love, and White Radish Kimchi is no exception. Infuse each step with care and intention, turning this recipe into a personal creation. Feel free to experiment with flavors, introducing your unique twist to the traditional recipe. Enjoy not only the end result but also relish in the joy of the cooking process, from the delightful scents in your kitchen to the anticipation of that first flavorful bite. Crafting White Radish Kimchi is a journey into the heart of Korean flavors, a journey best savored with each step.
Serving Suggestions
Picture the crispness of Gyoza paired with the tangy kick of kimchi, creating a burst of flavors in every bite. Elevate your sashimi experience with the zesty contrast of Wasabi Sashimi and the refreshing notes of White Radish Kimchi. The crispy exterior of Karaage finds harmony with the tanginess of kimchi, offering a match made in flavor heaven. Transform your Yakisoba noodles into a savory delight by adding the vibrant White Radish Kimchi for a perfect balance of umami and tang. From classic Japanese dishes like Oyakodon to comforting bowls of Miso Soup, the addition of White Radish Kimchi introduces an exciting twist to your dining experience. Dive into the fusion world with Cheese Ramen, where the creamy richness pairs exquisitely with the lively crunch of kimchi. Sushi lovers, rejoice! The Dragon Roll meets its match with the refreshing contrast of eel and avocado, harmonizing with the invigorating White Radish Kimchi. Seafood Pancakes and Spicy Cod Stew become culinary delights with the tangy and crunchy addition of kimchi, turning each bite into a journey of delightful flavors. Whether hosting a gathering or enjoying a cozy dinner, these pairings promise to elevate your White Radish Kimchi experience.
Frequently Asked Questions of White Radish Kimchi
- Is radish kimchi good for you? Absolutely! White Radish Kimchi, like traditional kimchi, is rich in probiotics, vitamins, and fiber, promoting a healthy gut and aiding digestion.
- Can I use regular radish for kimchi? Yes, you can! Regular radishes work well for kimchi, bringing a unique flavor to the dish. Experiment with different radish varieties to find the one you enjoy the most.
- What does radish kimchi taste like? White Radish Kimchi boasts a crisp texture and a vibrant combination of tangy, spicy, and umami flavors. The radish adds a refreshing element, creating a harmonious balance.
- How long does radish kimchi last? Stored in the refrigerator, radish kimchi can last for several weeks. However, its flavors might evolve over time, offering a different taste profile as it ages.
- How long does White Radish Kimchi last? How should I store it? Stored in the refrigerator, White Radish Kimchi can remain flavorful for several weeks. Remember to seal the container tightly after each use.
- Can I adjust the spiciness level of the kimchi? Absolutely! Modify the quantity of red pepper flakes to customize the level of spiciness to your preference.
- Can I add other vegetables to the kimchi? While white radishes are the star, feel free to experiment by adding other veggies like carrots or daikon radish for added crunch and variety.
- Can I use White Radish Kimchi in cooking? Yes, indeed! Incorporate it into dishes like savory pancakes, stir-fries, and noodle bowls for an exciting kick of flavor.
- How should I store leftovers? Keep leftover White Radish Kimchi in an airtight container in the refrigerator. Over time, its flavors will develop further.
Conclusion: Bringing Flavorful Moments to Your Table with White Radish Kimchi
Conclusion
As we wrap up this exploration of White Radish Kimchi, I hope you’ve found inspiration in not only the delicious flavors of this traditional Korean dish but also in the versatility it offers. At Food And Meal, our commitment is to bring the joy of diverse culinary experiences to your table, and White Radish Kimchi is a testament to the vibrancy of global flavors.
Whether you’re a seasoned chef or a curious home cook, the journey of creating White Radish Kimchi goes beyond the kitchen. It’s about connecting with the rich heritage of Korean cuisine, experimenting with unique flavors, and sharing unforgettable moments around the table.
Remember, the beauty of White Radish Kimchi lies in its ability to evolve over time. Stored in the refrigerator, it develops nuanced flavors, offering a journey of taste with each passing week. As you savor the tangy, spicy, and crisp notes, let it be a reminder that good food is not just a necessity but a celebration of life’s simple pleasures.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.